Taste of Japan on the menu at athletes village

Preparations are underway for the meals that will be served in the Tokyo 2020 athletes village in Chuo Ward. Amid the general rule of athletes from overseas not being allowed outside the competition grounds and training facilities during the Tokyo Olympics and Paralympics, the people who created the dishes are hoping that the athletes will be able to experience Japan, even just a little, through the food.

In 2019, the Tokyo Games organizing committee asked the public to submit recipe ideas for special dishes for the athletes village. From 101 finalists, five special dishes were chosen.

“I don’t know what kind of Games will be held during the pandemic, but I hope my dish will help the athletes compete on their dream stage,” said Tomomi Hisamitsu, 49, a parttime employee in Sapporo whose recipe was chosen.

Her dish is called “Deepfried salmon with Japanese honey lemon sauce.” Based on zangi fried chicken from Hokkaido, the recipe instead uses salmon, which is easy to digest and absorbs the flavors well.

“I hope it will be remembered by as many athletes as possible,” she added.

Naoko Shonai, a 62-year-old company employee in Adachi Ward, Tokyo, who will also be a volunteer at the Olympics, created “Zunda de Panna Cotta.” This dessert is made with zunda, a Sendai specialty of mashed edamame soy beans and milk, and the high-quality protein is said to help boost recovery from fatigue.

“I support the athletes who believe in and are striving for the Games to be held,” she said. “Their activities will be restricted during the Games, so I want them to be able to relax and smile after eating my dish.”

The other dishes are “Summer version of classic Japanese dish oden,” using summer vegetables in the traditional winter dish; “Stop summer heat fatigue! Athlete’s somen noodles,” which includes chicken and pickled plums; and “Refreshing peach toast” topped with prosciutto.

The largest cafeteria in the athletes village is the Main Dining Hall, where 600 to 700 dishes, including international cuisine, halal food and vegetarian meals, will be served.

The five special dishes will be offered in the Casual Dining Hall, which will be used as a venue to introduce Japanese food culture. Noodles, rice balls, fried skewered meat and vegetables, and okonomiyaki savory pancakes will also be served using many ingredients sourced from areas affected by the 2011 Great East Japan Earthquake.

With athletes required to maintain distance between one another while eating, the cafeterias at the village will likely be different from those at past Games, when dining was a time for interaction and socializing.

The organizing committee is also considering reducing the number of seats and staggering or limiting meal times to ease congestion. Acrylic panels will be placed on tables and a Grab and Go canteen, offering sandwiches and other items that athletes can take back to their rooms, will be enhanced.

Athletes can use a smartphone app to check congestion in the dining areas. They will need to disinfect their hands, wear masks and be required to wipe down their tables and seats with sanitizing sheets after they finish eating. (May 31)